Warm Dark Chocolate Cakes
Warm Dark Chocolate Cakes
The perfect make ahead for a fancy dinner, these rich chocolate cakes chill in the fridge while you eat! Pop them in the oven for an indulgent dessert. Even better? The cocoa in dark chocolate is rich in flavanols, which are associated with cardiovascular health. Easy to make dairy free too. Just use coconut oil to grease the ramekins and top with your fav dairy free ice cream. For gluten free, just use gluten free flour.
Makes 2 servings
(Recipe easily doubles to make 4)
What you need
- Butter or coconut oil, for pans
- 2 ounces dark chocolate (70-85%), chopped
- ¼ cup coconut sugar
- 1 large egg
- ¼ cup Tessemae’s Mayonnaise
- 3 tablespoons all purpose or gluten free flour
- ¼ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ¼ teaspoon espresso powder (optional)
- For serving: ice cream, chopped pistachios and dried rose petals
What you do
- Prep your baking dishes: Grease 2 (4oz) ramekins with butter or coconut oil. Cut a circle of parchment paper or wax paper to fit into the bottom of each ramekin. Grease the paper.
- Fill a small saucepan with 1 inch water and bring to a simmer. Place a small heatproof bowl over top. Add chopped chocolate and gently stir to melt.
- Remove bowl from the heat. Whisk in sugar. Add egg and whisk until smooth. Whisk in Mayonnaise. Add flour, espresso powder, vanilla and salt and gently fold to combine.
- Divide batter between ramekins and refrigerate for at least 1 hour and up to 4. (This is the perfect make ahead, so you can pop the cakes in the oven after dinner!)
- Preheat oven to 425F. Place ramekins on a baking sheet and bake until edges puff and center is just firm, 14 – 16 minutes. Let cool slightly (about 5 minutes) then turn onto serving plates. Top with your favorite ice cream, chopped pistachios and roses.
